Creamy Italian Sausage Soup
Creamy Italian Sausage Soup combines chunks of Italian sausage with Ditalini pasta and freshly chopped vegetables in a creamy tomato broth simmering until tender. This soup is easy, hearty, and full of Italian flavor.
Servings: 8 servings
Chef Alli
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Ingredients
- 2 tablespoons avocado oil may substitute olive oil, if preferred
- 1 cup diced carrots and celery
- 1 tablespoon dehydrated onions
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 6 cloves fresh garlic minced
- 1 tablespoon tomato paste
- 1 pound mild Italian sausage may substitute hot Italian sausage if you prefer something more spicy
- 14 ounce can crushed tomatoes
- 1/2 cup sun-dried tomatoes, packed in oil drained and chopped
- 2 cups water
- 6 cups chicken broth
- 1/2 cup heavy cream
- 2 cups dry ditalini pasta
- 2 cups baby spinach chopped, optional, but recommended
- grated Parmesan cheese for garnishing
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.2 tablespoons avocado oil
- When the oil is nicely hot, add the carrots, celery, dehydrated onions, and Italian seasoning. Season lightly with salt and pepper.1 cup diced carrots and celery, 1 tablespoon dehydrated onions, 2 teaspoons Italian seasoning, Kosher salt and freshly ground black pepper
- Cook the aromatics slowly, allowing the vegetables to soften and gently caramelize, 10-15 minutes, stirring occasionally, lowering the heat a bit, if needed.
- Add the garlic and tomato paste. Stir and cook for 3–5 minutes over medium-low heat, until fragrant and golden brown.6 cloves fresh garlic, 1 tablespoon tomato paste
- Add the Italian sausage to the pot with the vegetables, breaking up the sausage so it can cook until fully browned and done throughout, mixing it well with the vegetables.1 pound mild Italian sausage
- Once the sausage is cooked throughout, move the pot to a cool area of your cooktop, tilting it up on one side (I prop it up onto a couple of rolled up hot pads) moving all the sausage to the side that's elevated. Let the fats from the sausage drain down onto the other (empty) side of the pot, then use a couple paper towels to sop up the fats and remove.
- Add the crushed tomatoes to the pot, bringing the soup to a gentle boil over medium heat. Reduce to a simmer and cook for about 5 minutes.14 ounce can crushed tomatoes
- Stir in the sun-dried tomatoes, water, chicken broth and cream. Bring the soup to a boil, then add the pasta.1/2 cup sun-dried tomatoes, packed in oil, 2 cups water, 6 cups chicken broth, 1/2 cup heavy cream, 2 cups dry ditalini pasta
- Reduce to a simmer, letting the pasta cook until tender, 10-15 minutes or so, stirring often.
- Stir in the chopped spinach until wilted and fully incorporated.2 cups baby spinach
- Taste and adjust seasoning with additional salt and pepper, as needed. Serve at once garnished with Parmesan, as desired.grated Parmesan cheese
Notes
- When adding the tomato paste in Step 4 of the recipe card, do cook and stir the tomato pasta for the full 3-5 minutes so it can turn from bright red in color to a deep reddish brown. This will make the soup taste really rich and flavorful and is totally worth the extra couple of minutes it takes.
- When you add the tomato paste to the vegetables in Step 4 of the recipe card, they might start to stick to the bottom of the pot. Deglaze the pot with some broth or wine to loosen them up.
- As the ditalini pasta simmers in the soup, it slowly releases starch into the broth, creating a very silky and creamy texture.
Nutrition
Calories: 388kcalCarbohydrates: 22gProtein: 13gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 62mgSodium: 975mgPotassium: 604mgFiber: 3gSugar: 5gVitamin A: 3832IUVitamin C: 17mgCalcium: 77mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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